Delight in These Tasty 3 Greek Fried Patty Recipes

Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, represent a beloved speciality in Jewish cuisine. These particular leek croquettes offer a tasty blend of rich beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and trim off the roots and most of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice generously with seasoning. Mix thoroughly using your hands then form a few spoonfuls into a ball, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Warm oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small groups until golden on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished patties to a tray covered with paper towel and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a genuine delight. The crispy crust gives way to a smooth interior. The spinach imparts a vibrant, moderately green flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

For fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For defrosted spinach, thoroughly remove extra water.

Warm the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Stir completely until combined. If the preparation seems too soft, add some more breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a nut but smaller than an chicken egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the croquettes a handful for two to three minutes per side, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a highly wholesome snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses submerged if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients completely and reserve in a container.

Warm 50% of the